Table of contents for November/December 2024 in Bake from Scratch

My grandpa asks me, “You want to pick some satsumas?” while slowly sipping his strong, smoky coffee. I smile and nod excitedly as I finish getting my coffee ready. The sun is just beginning to glide through the tops of the tall pine trees on this crisp November morning. A tropical tinge of orange glows among the glossy emerald leaves of the satsuma tree nestled at the corner of my grandparents’ backyard in Lake Charles, Louisiana. Steam spirals from my chicory coffee as we walk across the flat lawn. His breath glistens in the cold air while he explains that we need to pick as many satsumas as we can to keep them from the possums and armadillos, who also adore the sweet citrus. I don’t blame them. The tree’s…

Originally known as cannelé Bordelaise, canelés (pronounced “can-uh-LAY”) are a unique pastry rooted in the winemaking region of Bordeaux in southern France. In the late 18th century, winemakers used egg whites to clarify their wines, resulting in a surplus of egg yolks. Historical accounts attribute the creation of canelés to resourceful nuns in the region, who cleverly crafted these pastries with leftover yolks, blending them with flour, milk, and sugar. Since Bordeaux is a port city, the recipe naturally evolved to include rum and vanilla, which beautifully enhances their flavor profile. Baked in small fluted copper molds, these pastries developed a distinctive slightly chewy caramelized crust and a soft, custard-like interior. The name “canelé” comes from the French word for “fluted,” which describes the shape of the molds in which…

During my 25 years of visiting Paris, France, I often passed through Place Vendôme, the historic square that the Ritz Paris calls home, but I never went inside. I’d stop to take photos of the majestic hotel that carries a world-renowned reputation … especially during the holidays, when elegant decorations draw you in and transport you to a magical wonderland. As I planned my first visit, I worried reality wouldn’t live up to the fantasy in my mind. In December 2022 when I spent the holidays with my family in Paris, my mom’s wish list included afternoon tea (le goûter) with my niece, Amelia, and sister-in-law, Katie, in the famed Salon Proust. It was the perfect way to begin our time in Paris. Mom beamed as we walked in the…

GINGERBREAD LAYER CAKE Makes 1 (8-inch) cake 2 recipes Gingerbread Cake (recipe on page 108)Cream Cheese Frosting (recipe follows)Sugared Cranberries and Rosemary (recipe on page 102) 1. Preheat oven to 350°F (180°C). Spray 3 (8-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper. 2. Divide Gingerbread Cake batter among prepared pans (about 3 cups or 750 grams each). 3. Bake until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool in pans for 10 minutes. Remove from pans, gently remove parchment, and let cool completely on wire racks. 4. Level cooled cake layers if desired. Place 1 cake layer on a serving plate. Spread 1½ cups (about 375 grams) Cream Cheese Frosting onto cake layer. Top with…

The Most Wonderful Time of the Year for Baking How has the year passed so quickly? A question I ask myself more and more as time marches on. It was always said to me that the years move faster with age … and I am certainly feeling that now more than ever. With this issue, we close out the ninth year of Bake from Scratch and prepare for a big 10th anniversary in 2025. One might think that, after almost a decade of bringing you seasonal recipes throughout the year, we would be running out of ideas, but the opposite is true when I look at what’s coming. There are so many more people to feature, cultures to celebrate, ingredients to explore, and recipes that deserve their moment in the…

Freezer-Friendly Plan ahead for cookies at the ready ROLLED, DROPPED, AND SHAPED: Place cookie dough balls or cutout shapes on parchment paper-lined baking sheets, and freeze until they’re firm. Once firm, transfer them to a heavy-duty plastic bag, and freeze for up to 3 months. Be sure to label and date the bag. Bake frozen cookie dough as your recipe directs, adding 2 to 3 minutes to the baking time. SLICE-AND-BAKE: Wrap dough logs tightly in plastic wrap and then place in a heavy-duty plastic bag. Label and date the bag, and freeze for up to 3 months. Let the dough thaw in the refrigerator until it’s sliceable but still firm; slice and bake as directed. Essential Equipment Trusty tools to start you off right SPRING-LOADED SCOOP: Portion and drop…

POWERED BY Red Star® Yeast CHOCOLATE-CHERRY BRIOCHE BUNS Makes 20 buns These buns procure their magical power from Tangzhong, a paste or roux made from milk and flour. It has two essential purposes: lock in moisture while keeping your buns light and bouncy and keep them fresher longer. With decadent chocolate and tart cherries folded into soft, buttery-rich brioche, these buns are both elegant and comforting. 2⅔ cups (333 grams) all-purpose flour, plus more for dusting3 tablespoons (36 grams) granulated sugar1 (0.25-ounce) package (7 grams) instant yeast*2¼ teaspoons (6.75 grams) kosher salt½ cup (120 grams) warm whole milk (120°F/49°C to 130°F/54°C)3 large eggs (150 grams), room temperature and dividedTangzhong (recipe follows)½ cup (113 grams) unsalted butter, cubed and room temperature½ cup (85 grams) coarsely chopped bittersweet chocolate½ cup (64 grams)…

SATSUMA CREAM TART Makes 1 (13½x4¼-inch) tart Inspired by our love of the nostalgic Orange Creamsicle ice pop, this tart offers a sophisticated take on a beloved childhood treat. The silky-smooth filling is nestled within a crisp, indulgent chocolaty shell, creating a decadent combination of flavors and textures that captivate with each bite. Crust: 2 cups (224 grams) chocolate sandwich cookie crumbs (see Note)3 tablespoons (36 grams) granulated sugar¼ teaspoon kosher salt¼ cup (57 grams) unsalted butter, melted and cooled1 large egg yolk (19 grams) Filling: ¾ cup (225 grams) Satsuma Marmalade (recipe follows)¾ cup (232 grams) sweetened condensed milk2 tablespoons (6 grams) satsuma zest3 tablespoons (45 grams) fresh satsuma juice3 large egg yolks (56 grams), room temperature2 teaspoons (6 grams) vanilla extract⅛ teaspoon kosher saltSweetened whipped cream, to serveGarnish:…

GINGERBREAD CAKE Makes 1 (8-inch) cake This soft and moist stir-together cake blends warm spices with rich molasses, adding aromatic depth of flavor. It comes together quickly and easily, needing only a dusting of confectioners’ sugar, to be a fitting finish to any holiday gathering. 2½ cups (313 grams) all-purpose flour2¼ teaspoons (4.5 grams) ground ginger1¼ teaspoons (3.75 grams) kosher salt1 teaspoon (5 grams) baking soda1 teaspoon (2 grams) ground cinnamon¼ teaspoon ground nutmeg¼ teaspoon ground cloves¾ cup (165 grams) firmly packed dark brown sugar*¾ cup (255 grams) unsulphured molasses½ cup (113 grams) unsalted butter, melted2 large eggs (100 grams)2 teaspoons (8 grams) vanilla extract¾ cup (180 grams) hot water (128°F/53°C to 130°F/55°C)Garnish: confectioners’ sugar 1. Preheat oven to 350°F (180°C). Spray an 8-inch square baking pan with baking spray…

In the 1930s, my great-great-aunt Esther, the younger sister of my great-grandmother Amelia, began a tradition that has woven itself into the fabric of our family’s history. After she moved from the South to Minnesota, Aunt Esther would send her homemade cookies every Christmas to her sister’s 10 children back in Perry County, Alabama. These cookies were more than just a holiday treat—they were a symbol of love, connection, and the warmth of family ties that spanned across states. Four generations and almost a century later, this cherished tradition continues. While we no longer wait for Aunt Esther’s cookies to arrive in the mail, the joy of baking them together during the holidays remains a special time for our family. We’ve modernized the tradition a bit, using almond extract in…

CRANBERRY BARS WITH ORANGE SHORTBREAD CRUST Makes 18 bars These bars are the perfect choice for those seeking a memorable dessert! The buttery, citrusy shortbread crust is topped with a bold layer of cranberry compote. To finish, a billowy meringue complements the rich flavor of the bars with a touch of sweetness. Crust: 1¾ cups (219 grams) all-purpose flour¾ cup (150 grams) granulated sugar1 tablespoon (6 grams) orange zest¼ teaspoon kosher salt½ cup (113 grams) unsalted butter, cubed and room temperature Cranberry curd: 2 pounds (910 grams) fresh cranberries2 cups (400 grams) granulated sugar5 large egg yolks (95 grams), room temperature2 tablespoons (16 grams) cornstarch2 tablespoons (30 grams) water½ teaspoon (1 gram) ground cinnamon3 tablespoons (42 grams) unsalted butter Meringue: 1 tablespoon (15 grams) fresh lemon juice2 large egg whites…

SUGAR COOKIE WREATHS Makes 20 to 22 cookies Combining the zesty freshness of lemon with the aromatic warmth of rosemary, these beauties are a delightful twist on traditional sugar cookies. Decorated with an elegant wreath pattern etched into the icing, they are the epitome of the Christmas season. Change up the colors of the Royal Icing to make these year-round for any holiday or season. 1 cup (200 grams) granulated sugar2 teaspoons (4 grams) lemon zest1 teaspoon minced fresh rosemary1 cup (227 grams) unsalted butter, softened1 large egg (50 grams), room temperature1 teaspoon (4 grams) vanilla extract3¼ cups (406 grams) all-purpose flour, plus more for dusting1½ teaspoons (7.5 grams) baking powder1 teaspoon (3 grams) kosher saltRoyal Icing (recipe follows)Red pearl sprinkles 1. Preheat oven to 350°F (180°C). Line baking sheets…

The story of this beloved dessert unfolds in the majestic setting of the French Alps. It is inspired by the breathtaking beauty of Mount Blanc, France’s highest peak, straddling France, Italy, and Switzerland. The mountain’s summit is often veiled in mist and adorned with glistening snow. The Mont Blanc, meaning “white mountain,” has become an enduring symbol in French pastry, blending the natural splendor of the Alps with France’s rich culinary traditions. While tales trace the Mont Blanc dessert as far back as the 15th century in the Kingdom of Savoy during the Middle Ages and to Renaissance-era Italy, historical records place its recognition much later, appearing by name in the second half of the 19th century. Parisian pastry shops like Pâtisserie des Princes played a significant role in popularizing…

LIÈGE WAFFLES Makes 6 waffles Liège waffles originated from the city of Liège in Belgium, where they have been a beloved treat for centuries. Made with a brioche-like dough, they’re incredibly soft and buttery, and the pearl sugar within melts slightly, creating a decadent crunch and pockets of rich, caramelized sweetness. Although Liège waffles are perfect on their own, feel free to serve them with any toppings you like. 3¼ cups (406 grams) all-purpose flour3 tablespoons (36 grams) granulated sugar1 (0.25-ounce) package (7 grams) instant yeast*½ teaspoon (1.5 grams) kosher salt¾ cup (170 grams) unsalted butter, melted and cooled slightly¾ cup (180 grams) warm milk (120°F/49°C to 130°F/54°C)1 large egg (50 grams), room temperature1 large egg yolk (19 grams), room temperature1½ teaspoons (6 grams) vanilla extract1 cup (156 grams) Belgian…